Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize

Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize

Emmanuel Ohene Afoakwa, Philip Roger Aidoo, Randy Adjonu

Studies were conducted to evaluate the combined effects of spontaneous fermentation and amylase-rich flours (ARF) on some nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. A 2 × 3 × 3 factorial design, with fermentation medium, fermentation time and ARF level, was performed. The blends were fermented for the specific times and analysed for their titratable acidity, pH, water absorption capacity, viscoelastic properties, texture, protein and mineral content. Fermentation and ARF addition influenced titratable acidity, pH, water absorption, viscoelastic properties and texture of the cowpea-fortified nixtamalized maize. Addition of ARF decreased the viscoelastic properties, texture and pH of all the blends with a corresponding increase in acidity. Slight increases in protein and ash contents were noted with products fermented in coconut water, but ARF addition had only a …

Taylor & Francis

2010

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